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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3
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Sweet, Creamy and... Green! Avocado Ice Cream!
Friday, January 23, 2009 | Time: 6:16 AM
Some people might say - Avocado? Eww?! Here in the western part of the world, we generally only use Avocado in savory dishes, like guacamole or on sandwiches. But on the Asian side of the world, avocado is used like the fruit it actually is, in alot of sweet dishes! I highly recommend (my favorite flavor) avocado Bubble Tea (made with large tapioca pearls), if you happen to live near somewhere you can get the stuff, its totaly addictive.
This ice cream is a simliar to the bubble tea, without the 'bubbles' (tapioca) of course. Although you could certainly add cooked, cooled, tapioca pearls to this, it would be delish in ice cream. Or maybe bits of mochi! Yum.
Anyway, before I get carried away, here is the recipe. Origional one is here, from Alton Brown, but I changed it up just a little, using honey instead of sugar and coconut milk instaed of heavy cream.
----
 Avocado Ice Cream
adapted from Alton Brown's recipe
- 12 ounces avocado meat, approximately 3 small to medium
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups whole milk
- 1/2 cup honey
- 1 cup coconut milk
Peel and pit the avocados. Add the avocados, lemon juice, milk, and honey to a blender and puree. Transfer the mixture to a medium mixing bowl, add the coconut milk and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours. Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture. -----
Note: This ice cream tends to get hard as a rock after a while of being in the freezer. So try whipping the 'batter' before adding it to the machine (after its been chilled for a while) to add air to it. This helps!
Commenters on this recipe also suggested adding a bit of Almond Extract and pistachios to this. I've also heard of using Sour Cream in the recipe (about a cup) instead of milk.Labels: alton brown, avocado, bubble tea, coconut milk, honey, ice cream, recipe
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Sweet, Creamy and... Green! Avocado Ice Cream!
Friday, January 23, 2009 | Time: 6:16 AM
Some people might say - Avocado? Eww?! Here in the western part of the world, we generally only use Avocado in savory dishes, like guacamole or on sandwiches. But on the Asian side of the world, avocado is used like the fruit it actually is, in alot of sweet dishes! I highly recommend (my favorite flavor) avocado Bubble Tea (made with large tapioca pearls), if you happen to live near somewhere you can get the stuff, its totaly addictive.
This ice cream is a simliar to the bubble tea, without the 'bubbles' (tapioca) of course. Although you could certainly add cooked, cooled, tapioca pearls to this, it would be delish in ice cream. Or maybe bits of mochi! Yum.
Anyway, before I get carried away, here is the recipe. Origional one is here, from Alton Brown, but I changed it up just a little, using honey instead of sugar and coconut milk instaed of heavy cream.
----
Avocado Ice Cream
adapted from Alton Brown's recipe
- 12 ounces avocado meat, approximately 3 small to medium
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups whole milk
- 1/2 cup honey
- 1 cup coconut milk
Peel and pit the avocados. Add the avocados, lemon juice, milk, and honey to a blender and puree. Transfer the mixture to a medium mixing bowl, add the coconut milk and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours. Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture. -----
Note: This ice cream tends to get hard as a rock after a while of being in the freezer. So try whipping the 'batter' before adding it to the machine (after its been chilled for a while) to add air to it. This helps!
Commenters on this recipe also suggested adding a bit of Almond Extract and pistachios to this. I've also heard of using Sour Cream in the recipe (about a cup) instead of milk.Labels: alton brown, avocado, bubble tea, coconut milk, honey, ice cream, recipe
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Avocado Ice Cream
